This nectarine Bavarian torte recipe has a creamy filling to elevate the tart sweetness of stonefruit. Super easy to make, it's the perfect summer dessert. Makes one 9-inch tart.
Course Dessert
Cuisine German
Prep Time 30minutes
Cook Time 35minutes
Total Time 1hour5minutes
Servings 8servings
Calories 563kcal
Author Stephanie Stiavetti
Ingredients
For the crust:
1/2cupbutter
1/3cupwhite sugar
1/4teaspoonvanilla extract
1cupall-purpose flour
For the filling:
One8-ounce packagecream cheese
1/4cupsugar
1largeegg
1/2teaspoonvanilla extract
6wholenectarinescored and sliced into 1/2-inch slices
1/3cupsugar
1/2teaspoonground cinnamon
2 to 3tablespoonsPeach or orange marmaladeslightly warmed
1/4cupsliced almonds(optional)
Instructions
Make the crust:
Preheat oven to 450°F (232°C). Grease the bottom and sides of a 9-inch pie pan with butter.
Using a fork or pastry blender, cream together butter, sugar, vanilla, and flour.
Press crust mixture evenly into bottom and sides of the pie pan. Set aside.
Make the filling:
In a medium bowl, blend together cream cheese and 1/4 cup sugar, then mix in egg and vanilla with a hand mixer. Pour cheese mixture into prepared tart crust.
Toss nectarine slices with 1/3 cup sugar and cinnamon. Layer nectarines in concentric circles around the top of the cream cheese, covering the entire surface of the tart.
Cover just the rim of the tart with foil to prevent the edges from burning. Slide tart into oven and bake for 10 minutes. Reduce heat to 400°F (204°C), remove foil from edges, and continue baking for another 25 minutes. The filling should rise between the fruit and you will see it brown.
Remove tart from oven and gently spread warmed jam over top with a pastry brush. Sprinkle with sliced almonds, if using. Slide back into the oven and bake for another 5 minutes, or until lightly browned.
Cool completely before slicing. Serve with whipped cream on top of slice. If you’re not eating it that night, put plastic wrap over the cooled torte and let it sit in the fridge until you cut it.